Coconut Ice Cream Balls

SUBMITTED BY: heidi074

"Coconut and graham cracker-coated ice cream balls served with fresh strawberries, caramel sauce, and whipped cream make a delectable treat."

PREP TIME	20 Min
READY IN	1 Hr 20 Min

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

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INGREDIENTS

3 cups sweetened, toasted coconut
6 graham crackers, crushed
1 quart vanilla ice cream
3/4 cup whipping cream
1 quart fresh strawberries, hulled and quartered lengthwise
1 (12 ounce) jar caramel sauce

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DIRECTIONS

Cut a 12x24 inch sheet of aluminum foil and place it on a flat surface. Mix the coconut and crushed graham crackers together on the foil until well blended. Use an ice cream scoop to scoop out 6 baseball-sized amounts of ice cream. Use your hands to form into balls, and roll in the coconut mixture. Wrap each ice cream ball in aluminum foil, and freeze at least 1 hour.
Meanwhile, beat the whipping cream until soft peaks form. To serve, place 1/2 cup strawberries on 6 plates. Remove foil from the ice cream balls and place one on each plate. Top with caramel sauce and whipped cream.

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REVIEWS

Reviewed on Mar. 12, 2008 by e

This was SO good. I added some sugar to the whipping cream to make it a little less sour. I also used a melon baller instead of the ice cream scoop to make tiny bite size balls. Great dish! Looks beautiful, tastes great, and a lovely gourmet-ish dish to impress the folks.

1 user found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 656

Total Fat: 33.7g
Cholesterol: 80mg
Sodium: 415mg
Total Carbs: 88.7g
Dietary Fiber: 4.6g
Protein: 6.9g

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